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A plate of delicious Matcha Green Tea Cupcakes with creamy green frosting and a dusting of matcha powder.

Zen Matcha Green Tea Cupcakes

Experience a moment of calm with these impossibly soft matcha green tea cupcakes. Featuring a vibrant, natural green hue and a delicate, earthy flavor, they are topped with a velvety, tangy matcha cream cheese frosting for a perfectly balanced and elegant treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American, Japanese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • For the Matcha Cupcakes:
  • 1 1/2 cups cake flour, sifted
  • 2 tablespoons high-quality matcha powder ceremonial or culinary grade
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, at room temperature
  • For the Matcha Cream Cheese Frosting:
  • 1/2 cup unsalted butter, softened
  • 8 ounces full-fat cream cheese, softened
  • 4 cups powdered sugar, sifted
  • 1 tablespoon high-quality matcha powder
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy cream or milk, as needed

Equipment

  • Standard 12-cup muffin tin
  • Paper cupcake liners
  • Stand mixer with paddle attachment or a hand mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Sifter or fine mesh sieve
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Ice cream scoop (optional, for portioning)
  • Wire cooling rack
  • Piping bag and star tip (optional, for frosting)
  • Offset spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners and set aside.
  2. In a medium bowl, sift together the cake flour, matcha powder, baking powder, baking soda, and salt. Whisk to combine and set aside.
  3. In a large bowl with a mixer, beat the room-temperature butter and granulated sugar on medium-high speed for 3-4 minutes until very light, pale, and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract until the mixture is smooth.
  5. Reduce the mixer speed to low. Add one-third of the dry ingredients, mixing until just combined. Add half of the buttermilk and mix until just incorporated. Repeat, ending with the last third of the dry ingredients. Do not overmix.
  6. Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. An ice cream scoop works well for this.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. While the cupcakes cool, make the frosting. In a large bowl, beat the softened butter and cream cheese with a mixer until smooth and creamy, about 2 minutes. Sift in the matcha powder and mix on low until combined.
  9. Gradually add the sifted powdered sugar on low speed. Once incorporated, increase the speed to medium-high and beat for 2-3 minutes until light and fluffy. Beat in the vanilla. Add heavy cream, one teaspoon at a time, if needed to reach a pipeable consistency.
  10. Once the cupcakes are completely cool, frost them using an offset spatula or a piping bag. For an extra touch, dust with a little matcha powder before serving.

Notes

Expert Tips:
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smooth batter and a light, tender crumb.
- Sift Ingredients: Sifting the dry ingredients, especially the matcha powder, is crucial to prevent clumps and ensure an even flavor and color.
- Do Not Overmix: Mix the batter only until the flour streaks disappear. Overmixing develops gluten and results in tough cupcakes.
Pantry Alternatives:
- No Buttermilk?: Add 1 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5-10 minutes to curdle.
- No Cake Flour?: For every 1 cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Sift together before using.
Fun Variations:
- White Chocolate: Fold 1/2 cup of white chocolate chips into the batter before baking.
- Fruity Filling: Core the cooled cupcakes and fill with raspberry or strawberry jam before frosting.
- Citrus Zest: Add the zest of one lemon or half an orange to the batter with the sugar for a bright, fresh flavor.
- Black Sesame Swirl: Mix 1 tablespoon of black sesame paste into half of the frosting and create a two-toned swirl.